Lift your lunch game and make something a little more gourmet! This recipe is also an impressive dinner meal that will satisfy young and old alike.
- Serves6
- Cook time15 minutes
- Prep time15 minutes
Ingredients
- 12 bao buns
- 2 tsp vegetable oil
- 500g chicken mince
- 2 garlic cloves, crushed
- 1cm piece fresh ginger, finely grated
- 2 tbs hoisin sauce
- 2 tbs sweet chilli sauce
- 1 Lebanese cucumber, cut into matchsticks
- 2 spring onions, thinly sliced
- 1 carrot, peeled, cut into matchsticks
- 1/2 cup coriander leaves
- Toasted chopped peanuts, to sprinkle
- Extra hoisin sauce, to drizzle
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Steam buns according to packet directions.
Step 2
Meanwhile, heat oil in a wok over high heat. Stir-fry mince for 2 mins or until browned. Add garlic and ginger. Stir-fry for 1 min. Add sauces and stir-fry for 3 mins.
Step 3
Divide mince mixture among buns and top with cucumber, onions, carrot and coriander. Sprinkle with nuts. Drizzle with extra hoisin sauce.
Chicken mince bao buns recipe
What is a bao bun? In Chinese, the word ‘bao’ is translated to mean ‘bun’. The two most common types of baos you see in Western countries are baos that have filling stuffed inside before they’re steamed, and baos that resemble large clam shells that get filled after the bao and the filling are cooked separately. The type of bao you’ll make in this chicken bao recipe is the latter version. This style of bao originated from the Fujian province of China and was popularised in Taiwan. The filling is usually sweet-savoury with a nutty taste from ground peanuts and garnished with fresh coriander for lightness.
How to steam bao buns
There are 3 different ways you can steam bao:
- Use a bamboo steamer. Remember to soak the bottom rim of the bamboo steamer in water for around 30 minutes prior to using it to cook, so that it won’t burn when the wok is heated. Line the steamer with perforated baking paper to prevent the bao from sticking to the bottom.
- Use a metal steamer pan. Remember to line the steamer with baking paper and ensure the bao does not touch the sides of the pan, to prevent the condensation from making them soggy.
- Create a makeshift steamer using a wok, bowl and plate. Place a bowl in the wok and a plate on top of the bowl. Line the plate with baking paper and pour some water in the wok around the bowl. Place a lid on the wok and steam.
How to serve chicken bao buns
Ready in 30 minutes, this chicken bao bun recipe is perfect for the days you want to lift your lunch game and make something a little more gourmet. It’s also an impressive dinner meal that will satisfy young and old alike, and its small size means it’s an ideal finger food for birthdays, celebrations and holiday parties.
Now get cooking
Super easy to cook with tons of flavour, this recipe is perfect for your next family dinner or gathering with friends – it’s a guaranteed crowd-pleaser. For other ideas using chicken mince, check out chicken nachos, Sichuan-style noodle soup with chicken mince, Vietnamese spicy pork noodle bowl, chicken parmigiana rissoles, chilli naan breads with chicken and chicken and two-grain stuffed capsicums. Keen for other Chinese-inspired dishes? Try these recipes for Courtney Roulston’s Chinese egg and tomato stir-fry, roast duck with ginger and Chinese five spice and Chinese-style long and short soup.
